Recipe - Pitlai

2 md Bitter gourds (karela)
Three fourths cn Chickpeas
One half cup Cooked toovar dal
3 Green chillies slit
1 One half teaspoon Tamarind paste
3 Red dry chillies
2 teaspoon Urad dal
1 One half teaspoon Coriander seeds
One half cup Grated coconut
Peppercorns
One half teaspoon Jaggery or sugar
Turmeric; to taste
Salt; to taste
Mustard seeds (seasoning)
Curry leaves; seasoning
Oil; seasoning

Slit karela into four quarters and cut One half inch thick pieces across. In a
little oil, saut‚ cut karelas and green chillies. Add 2 cups water,
tamarind, turmeric and salt. Let simmer until karelas are tender. Add
chickpeas and jaggery/sugar. While karelas are cooking, in another pan
sprinkle a little oil and fry coriander seeds, urad dal, red chillies and
peppercorns until well roasted. Add coconut, stir a min or two and then
grind in a blender. Add a little tomato paste if handy for color. Blend in
coconut paste into the karelatamarind mixture. Add the dal. Mix well and
reheat a till it begins to simmer. Take off stove. Pour seasoning on top.

U15297@uicvm.bitnet (Shyamala Parameswaran)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini